Dairy Free Gluten Free Bagels

Total time2 hr

Prep time30 min

Cook time30 min

4.8

(18)

Chewy, golden, and satisfying in all the right ways, these bagels prove you don't need wheat flour or dairy to nail that classic bakery texture. A blend of white rice flour, tapioca starch, and potato starch does the heavy lifting, while xanthan gum holds everything together so the dough behaves like it means business. The real secret is the boiling bath — dropping each shaped ring into sugared water before baking is what gives you that signature chew and glossy crust that makes a bagel a bagel. Because every ingredient here is naturally free of dairy, there's no need to swap anything out or second-guess a label. After a quick egg wash and a shower of sesame seeds or everything bagel seasoning, they bake up deep golden brown with a hollow thump that tells you they're done right. Let them cool on the rack before slicing — the interior firms up as they rest, and the patience is absolutely worth it.

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Ingredients

6 servings

For the dough

1 ½ cups white rice flour
¾ cup tapioca starch
¼ cup potato starch
2 tsp xanthan gum
2 ¼ tsp instant yeast (1 standard packet)
1 ½ tsp salt
1 tbsp sugar
1 cup warm water (110°f / 43°c)
2 large eggs
2 tbsp neutral oil (such as canola or avocado oil)
1 tsp apple cider vinegar

For the boiling bath

2 quarts water
1 tbsp sugar

For the egg wash

1 large egg, beaten

For serving

2 tbsp sesame seeds or everything bagel seasoning (optional)

Instructions

1
In a large mixing bowl, whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, instant yeast, salt, and sugar until evenly combined.
2
Add the warm water, eggs, neutral oil, and apple cider vinegar to the dry ingredients. Beat with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed for 2–3 minutes, until the dough is smooth, thick, and slightly sticky — it will resemble a very stiff, cohesive batter rather than a traditional wheat dough.

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